Pickled Oysters

Name: Pickled Oysters
Ingredients: 3 (12-ounce) containers Standard oysters, undrained; 1 cup boiling water; 1 medium onion, sliced and separated into rings; 2 hot red peppers, seeded and cut into thin strips; 2 teaspoons whole peppercorns, divided; 2 bay leaves; 1/2 cup cider vinegar; 1 teaspoon salt; 4 drops hot sauce

9 ingredients

3 steps

Ingredients

3 (12-ounce) containers Standard oysters, undrained
1 cup boiling water
1 medium onion, sliced and separated into rings
2 hot red peppers, seeded and cut into thin strips
2 teaspoons whole peppercorns, divided
2 bay leaves
1/2 cup cider vinegar
1 teaspoon salt
4 drops hot sauce

Directions

1

Place oysters, oyster liquid, and water in a large Dutch oven. Bring to a boil. Remove from heat; let stand 5 minutes or until edges of oysters curl. Drain oysters in a colander, reserving 1 cup liquid.
2

Layer half of oysters, onion rings, red pepper strips, peppercorns, and bay leaves in a pint jar. Repeat procedure in a second pint jar with remaining ingredients.
3

Combine reserved oyster liquid, vinegar, salt, and hot sauce. Pour evenly into jars. Cover with metal lids, and screw bands tight. Refrigerate at least 6 days.